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Cultivating high-level composite applied professional postgraduates with master's degree is not only an inevitable need for building first-class universities and disciplines, but also a significant way to actively serve the implementation of rural revitalization strategies. As a backbone of the development of "agriculture, countryside and farmers", it is particularly important to explore the collaborative training mechanism for professional postgraduates in the context of "rural revitalization" in the new era. Based on the new requirements of higher education reform and the guidance spirit of the national agricultural professional postgraduates of education guidance committee for the master's degree related agriculture, this article explores the collaborative training mechanism of food related master's degree. On the basis of analyzing the differences and promotion channels of connotation construction in the current professional master's education, it is proposed to take "rural revitalization" as an opportunity currently, which is an important manifestation of the "sublimation" of food professional master's education. Meanwhile, combined with the approach of collaborative innovation training, a leapfrog "one-three-three" collaborative training system is proposed, and a collaborative training mechanism of "practice driven, multi-dimensional integration, and innovation leading" is further constructed with the "four modernizations" to serve as the main line. This collaborative training mechanism fully integrates educational resources in the new era which plays a vital role in leveraging the human resource value of food postgraduates, assisting rural revitalization, and achieving multidimensional development of education and society.

This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with soybean protein isolate (SPI) and sodium alginate (SA). The findings indicated that the smallest particle size, zeta potential, and contact angle for SPI-SA-DAG emulsions were respectively 5.58 μm, −49.85 mV, and 48.65°, achieved at an ultrasonic power of 450 W. The emulsification properties, loss modulus, storage modulus, and apparent viscosity of the emulsions were optimal at this power setting and at a duration of 9 min. Analytical techniques, including confocal laser scanning-, scanning electron-, and atomic force microscopy, revealed that ultrasonication significantly altered emulsion aggregation state, with the surface roughness (Rq) being minimized at 450 W. These results demonstrated that the stability of SPI-SA-DAG emulsions can be effectively enhanced by an appropriate ultrasonic treatment at 450 W for 9 min. This research provides theoretical support for the broad application of sonication techniques in the food industry.

Meat products contain a large number of flavor compounds (mainly aroma and taste compounds), but only a few of them affect the final flavor of the product. How to isolate and identify the key aroma or taste compounds from a large number of flavor compounds is a hot issue in the research on the flavor and quality of meat products. Molecular sensory science is a systematic science that integrates analytical chemistry, food sensory evaluation and other disciplines. Its research methods can solve the above problems well. In this paper, the application of molecular sensory science in meat products and the advantages and disadvantages of different analytical techniques are summarized. Meanwhile, the evaluation methods of molecular sensory science are expounded, and the importance of recombination and deletion experiments to further confirm the key flavor components are highlighted. This review provides a certain practical reference and theoretical basis for the research in the field of meat flavor and sensory technology innovation.

This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/4 h) processing, on physicochemical parameters and flavour compound profile of Chinese Dagu chicken soup. The chicken soup prepared under the stewing mode of MFMT had smaller particle size (d 3,2 of 2.56 μm and d 4,3 of 1.73 μm), higher zeta potential (8.66 mV), and viscosity than the soups stewed under the other conditions. The umami-taste compounds, such as inosine 5'-monophosphate, and umami free amino acid were the most abundant in the soup stewed by MFMT (53.47 and 59.91 mg/100 mL, respectively). GC-MS results showed that the volatile compounds were mainly hexanal, octanal, heptanal, ( E,E )-2,4-decadienal, nonanal, and 1-octen-3-ol. Additionally, the results of measurements made with the electronic nose and electronic tongue indicated that the overall flavour of the four chicken soups varied significantly. In general, considering the stability and umami taste of chicken soup, as well as the time-saving need, it is recommended to use the MFMT mode to prepare the chicken soup.

The present study used a comprehensive analysis combining headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and ultra-performance liquid chromatography-electrospray ionization-tandem mass spectrometry (UPLC-ESI-MS/MS) to investigate changes in volatile compounds and phospholipid molecules in grilled lambs. The results revealed 19 key volatile compounds (OAV > 1) involved in the grilling process of lambs. Additionally, UPLC-ESI-MS/MS analysis detected 142 phospholipid molecules in grilled lamb, with phosphatidylcholine exhibiting the highest content (36.62 %), followed by phosphatidyl ethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidyl glycerol, and phosphatidic acid. Through partial least squares analysis, 63 key differential phospholipids were identified. Principal component analysis of the key differential phospholipids and volatile compounds indicated that phosphatidylcholine and phosphatidyl ethanolamine phospholipids are the key substrates in forming volatile compounds in grilled lambs. This information is essential for precisely regulating the flavor profile, enhancing the grilling process, and minimizing the production of harmful compounds in grilled meat products.

The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup emulsion obtained with the 2.0 % fat addition had smaller D3,2 (1.889 μm), D4,3 (2.944 μm), and higher absolute zeta potential value (23.32 mV). Viscosity values were higher for the 2.0 % fat addition compared to the other treatment groups. Techniques like scanning electron microscopy, laser confocal, and atomic force microscopy demonstrated that oil droplets and particles in the soup were smaller and more evenly dispersed with the 2.0 % fat addition. Moreover, the 2.0 % fat group exhibited higher interfacial protein concentration of 207.56 mg/m2. Lastly, low field NMR images confirmed that the stability of the soup was enhanced with a 2.0 % fat addition. This research offers a foundational understanding for producing highly stable chicken white soup.

The objective of this study was to evaluate the effects of fat levels (200 g.kg-1 meat and 500 g.kg-1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sausages. As observed, at the same type of fat, the low-fat sausage (200 g.kg-1 meat) had a significantly higher L*-value (lightness) and lower cooking loss and total expressible fluid (P 0.05). Therefore, lard-based diacylglycerol could be effectively applied as a fat replacer in emulsion-type sausages with low-fat contents to produce healthier meat products.

The effects of ultrasonic brine on the physicochemical properties, sensory quality and microstructure of low-sodium beef jerkies were investigated. Compared with control jerky brined in 1.5% NaCl solution, both of the direct reduction and partial replacement of 50% NaCl by KCl decreased the sodium content. Ultrasonic treatment resulted in sharp reduction in shear force. KCl substitution together with ultrasonic treatment caused the highest yield, a* value and water content, and the water activity of all groups were below 0.85. Only the direct reduction of NaCl had negative effects on the sensory quality. KCl substitution combined with ultrasonic treatment was the most suitable for producing low-sodium beef jerkies with high quality, possibly because the mixed salt had equal total salt content to control. Meanwhile, the cavitation and mechanical effects of ultrasound may unfold protein structure, increase myofibrillar fragmentation index and break the muscle fiber, thus improving the quality of beef jerky.

Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated that the predominant aroma profiles of rice-, tea oil- and sugarcane-smoked ducks all contained strong smoky, roasty, fatty, meaty, and grassy aromas. A total of 31 aroma compounds were identified as important odorants by OAVs, including 8 aldehydes, 6 pyrazines, 5 phenols, and 2 sulfur compounds. The aroma recombination and omission experiments confirmed that 13 odorants were key aroma compounds in smoked ducks. Of these odorants, 2-methoxyphenol, 4-methylphenol, 5-ethyl-2,3-dimethylpyrazine, methional, 2-methyl-3-furanthiol, (E, E)-2,4-decadienal, 1-octen-3-ol, and anethole significantly contributed to the aroma profile of smoked duck flavor (p

A comparison was made between the traditional charcoal-grilled lamb shashliks (T) and four new methods, namely electric oven heating (D), electric grill heating (L), microwave heating (W), and air fryer treatment (K). Using E-nose, E-tongue, quantitative descriptive analysis (QDA), and HS-GC-IMS and HS-SPME-GC–MS, lamb shashliks prepared using various roasting methods were characterized. Results showed that QDA, E-nose, and E-tongue could differentiate lamb shashliks with different roasting methods. A total of 43 and 79 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC–MS, respectively. Unsaturated aldehydes, ketones, and esters were more prevalent in samples treated with the K and L method. As a comparison to the RF, SVM, 5-layer DNN and XGBoost models, the CNN-SVM model performed best in predicting the VOC content of lamb shashliks (accuracy rate all over 0.95) and identifying various roasting methods (accuracy rate all over 0.92).

Duck clavicle is very popular among consumers as snack food, however, the technical parameters about its shelf life are insufficient. In this paper, the changes of pH, TVB-N, water content and total bacterial count were studied under room temperature storage. On this basis, the volatile flavor compounds of duck clavicle were detected using headspacegas chromatography-ion mobility spectroscopy (HS-GC-IMS) combined with principal component analysis (PCA), and the flavor fingerprints around shelf life were established. The results showed that the pH appeared downtrend, and the total number of colonies, TVB-N, water were on the increasing following the growth of storage time. On the 6th day, the content of TVB-N was 21.1±1.21 mg/100 g and the total number of colonies on the 6th day was 5.82±0.08 lg CFU/g. Both of them exceeded the maximum safety limit value, so its shelf life was determined to be no more than 6 days. A total of 52 flavor substances were identified by GC-IMS technology, including 12 aldehydes, 13 alcohols, 7 ketones, 8 esters, 6 acids, 2 pyrazines, 2 furans, 1 amine and 1 hydrocarbon. Propanal, 2-methylbutyric acid, propyl acetate, ethyl butyrate and heptanal were determined as the key flavor compounds of samples at the initial stage of storage (0, 2 d). After the samples exceeded the shelf life (6 d), 2,3-butanedione, 3-hydroxy-2-butanonedimer, 2,3-pentanedione, N-nitromethylethylamine, butyric acid,propionic acid were the main flavor compounds. These volatile substances could be used as characteristic markers substances to determine the shelf-life of duck clavicle product. The shelf-life fingerprint based on GC-IMS technology would provide new technical parameters for production companies.

This work investigated the changes in properties of saliva-participating emulsions during different oral processing stages (the whole process from intake to swallowing was divided into five stages, i.e., 20 %, 40 %, 60 %, 80 % and 100 % stage). The stewed pork with brown sauce was masticated and the emulsion was collected for the determination of emulsion stability, droplet size, ζ-potential, interfacial tension, and microstructure. The results showed that the emulsion stability increased gradually during the oral processing and reached the highest level near the swallowing point. The droplet size of emulsion showed a significant downward trend (P < 0.05). Microstructure observations also found different degrees of reduction in fat droplets size at different stages of oral processing. In addition, the ζ-potential of food boluses emulsion was decreased from −16.4 mV to −41.2 mV and the interfacial tension decreased by 52.6 % before and after oral progressing. In conclusion, the oral processing of stewed pork with brown sauce was essentially a process in which fat was constantly emulsified, and saliva might act as an emulsifier. This study provides new insights on understanding the oral processing process and sensory changes of fat.

The study aimed to explore the effect of cumin on flavor and protein oxidation of roasted lamb patties at different roasting time (10, 15 and 20 min). The results showed that the addition of cumin and then the reduction of aldehydes and the increase in the content of esters and heterocyclic flavor compounds in roasted lamb patties effectively improved the ester and roasted flavors of roasted lamb patties, suppressed the fishy and bloody flavors, and improved the overall acceptability to consumers. The carbonyl content of the cumin group was significantly lower than that of the blank group, and the total sulfhydryl and active sulfhydryl contents were significantly increased. A total of 16 amino acids were detected in the roasted lamb patties, and the amino acid content of the cumin group was higher than that of the blank group, with the highest content of glutamic acid reaching 7.21% of meat in the cumin group at 20 min of roasting. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis results showed that the cumin group had a lower loss of myosin heavy chain and light chain. Therefore, the addition of cumin to roasted lamb not only increased its ester flavor, umami, and characteristic cumin flavor, but also reduced the degree of protein oxidation in the roasted lamb. The results of this study may provide valuable reference data for the flavoring and antioxidant effects of cumin in meat processing.

Cumin essential oil chitosan nanocapsules (CENPs) were prepared through the ionic gelation method by blending chitosan (CS) with cumin essential oil (CEO) in different proportions (1:0.8, 1:1, 1:2, 1:3, 1:4). Subsequently, these nanocapsules were characterized and evaluated for their antibacterial properties to determine the optimal cumin essential oil encapsulation and antibacterial efficacy. The outcomes demonstrated that the highest encapsulation efficiency of CENPs was 52%, achieved with a 1:3 CS/CEO ratio. At this point, the nanoparticles had the smallest particle size (584.67 nm) and a regular spherical distribution in the emulsion. Moreover, the CENPs could release the encapsulated CEOs slowly, leading to efficient inhibition of E. coli and L. monocytogenes over a relatively extended period (24–36 h) compared to the CS and CEO. This research offers a promising approach for the use of nanocapsules in food preservation.

The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time significantly impacts the quality of white chicken soup. Herein, we investigated the influence of cooking time (30, 60, 90, 120, 150, 180, and 210 min) on the migration of nutrient substances and characteristics changes in white chicken soup from chicken skeletons. The results showed that nutrients such as total lipids, water-soluble protein, total sugars, solid matter, and oligopeptides in the chicken skeletons’ tissue continuously migrated into the soup during the cooking process. The total nutrient content in the chicken soup was highest after cooking for 180 min. Simultaneously, the white chicken soup obtained after cooking for 180 min had low interfacial tension and high whiteness, viscosity, and storage stability. The high stability index was associated with increased ζ potential and decreased particle size. The contact angle analysis results also indicated that the stability of the white chicken soup was improved when the cooking time reached 180 min. This research provides basic information for the production of high-quality white chicken soup.

The study aimed to evaluate the effect of ultrasonic pretreatment on the transesterification of lard with glycerol monolaurate (GML) using Lipozyme TL IM to synthesize diacylglycerol (DAG), and the physicochemical properties of lard, GML, ultrasonic-treated diacylglycerol (named U-DAG), purified ultrasonic-treated diacylglycerol obtained by molecular distillation (named P-U-DAG), and without ultrasonic-treated diacylglycerol (named N-U-DAG) were analyzed. The optimized ultrasonic pretreatment conditions were: lard to GML mole ratio 3:1, enzyme dosage 6 %, ultrasonic temperature 80 °C, time 9 min, power 315 W. After ultrasonic pretreatment, the mixtures reacted for 4 h in a water bath at 60 °C, the content of DAG reached 40.59 %. No significant variations were observed between U-DAG and N-U-DAG in fatty acids compositions and iodine value, while P-U-DAG had lower unsaturated fatty acids than U-DAG. Differential scanning calorimetry analysis showed that the melting and crystallization properties of DAGs prepared by ultrasonic pretreatment significantly differed from lard. FTIR spectra noted transesterification reaction from lard and GML with and without ultrasonic pretreatment would not change the structure of lard. However, thermogravimetric analysis proved that N-U-DAG, U-DAG, and P-U-DAG had lower oxidation stability than lard. The higher the content of DAG, the faster the oxidation speed.

In order to establish a standardized method that can quickly and nondestructively identify the color changes in the process of mutton roasting, this study combined three algorithms (mean value algorithm, K-means algorithm and K-means+image noise reduction algorithm) based on machine vision technology to make the color recognition colourimetric card and carried out online monitoring of the color of roasted mutton. The results showed that the colorimetric cards made by the three algorithms could show the color changes in the process of mutton roasting. In order to clarify the accuracy of the three colorimetric cards, K-medoids algorithm combined with sensory experiment was used to verify the accuracy of color recognition of the colorimetric cards. The verification results of colourimetric card recognition accuracy using K-medoids algorithm showed that the accuracy of mean algorithm was 85.60%, that of K-means algorithm was 95.70%, and that of K-means algorithm+image noise reduction algorithm was 93.40%. The verification results of sensory experiments showed that the recognition accuracy of mean algorithm, K-means algorithm and K-means algorithm+image noise reduction algorithm were 67.32%, 73.71% and 68.74% respectively, the comparison showed that the color recognition accuracy of colourimetric card made by K-means algorithm was the highest for roasted mutton. The study proved that the colorimetric card can be used as the color evaluation criterion and provides guidance for barbecue meat processing. It had a good application prospect.

Pork floss is a traditional Chinese food with a long history. Nowadays, pork floss is known to consumers as a leisure food. It is made from pork through a unique process in which the muscle fibers become flaky or granular and tangled. In this study, a deep learning-based approach is proposed to detect the quality characteristics of pork floss structure. Describe that the experiments were conducted using widely recognized brands of pork floss available in the grocery market, omitting the use of abbreviations. A total of 8000 images of eight commercially available pork flosses were collected and processed using sharpening, image gray coloring, real-time shading correction, and binarization. After the machine learning model learned the features of the pork floss, the images were labeled using a manual mask. The coupling of residual enhancement mask and region-based convolutional neural network (CRE-MRCNN) based deep learning framework was used to segment the images. The results showed that CRE-MRCNN could be used to identify the knot features and pore features of different brands of pork floss to evaluate their quality. The combined results of the models based on the sensory tests and machine vision showed that the pork floss from TC was the best, followed by YJJ, DD and HQ. This also shows the potential of machine vision to help people recognize the quality characteristics of pork floss structure.

This study aimed to investigate the release of volatile compounds in mutton shashliks (named as FxLy, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat–lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatography/mass spectrometry. Aldehyde, alcohol, and ketone were the major volatile substances, accounting for more than 75% of the total volatile compounds. There were significant differences in the volatile compounds of mutton shashliks with different fat–lean ratios. With the increase of the fat content, the types and content of volatile substances released also increase. However, when the percentage of fat exceeded 50%, the number of furans and pyrazine, which were characteristic of the volatile compounds of roasted meat, was decreased. The release of volatiles during the consumption of mutton shashliks was measured using the exhaled breath test and the results showed that adding an appropriate amount of fat (2:2) shorten the mastication duration and weaken the breakdown of bolus particles in the consumption process, which is not conducive to the release potential of volatile substances. Therefore, setting the fat to lean ratio to 2:2 is the best choice for making mutton shashliks, as it (F2L2) can provide rich flavor substances for mutton shashliks before and during consumption.

This study was intended to characterize six types of commercial smoked chicken products in China by using gas chromatography-mass spectrometry (GC-MS), odor-activity values (OAVs), and sensory evaluation. Results demonstrated that a total of 89 components were identified in all samples, and 34 were considered as odor-active compounds because their OAVs were greater than one. Liaocheng Chicken that smoked with fruit tree sawdust had more phenols, which contributed to the smoky aroma. Jinshan and Goubangzi Chicken that smoked with sugar had more furans which contributed the overall odor with sweety and caramel aroma. Zhuozishan and Laoting Chicken that smoked with sugar and wood chips had similar flavor and volatile compounds. Tengqiao Chicken that smoked with sugar, tea and rice had significant difference with other chicken in smoky, bittern and caramel aroma (P< .05). The diversity of these smoked chicken flavors was mainly due to the cooking culture differences.

This article presents investigation of the flavor profile on 5 different regional Chinese smoked chicken samples using gas chromatography−ion mobility spectrometry analysis methods. Five batches of samples were obtained over the course of 6 mo. A total of 34 flavor substances were identified in the 5 smoked chicken samples, including 10 aldehydes, 7 alcohols, 4 ketones, 2 hydrocarbons, 3 heterocyclic compounds, 4 esters, 2 ethers, and 2 phenolic compounds. The whole spectral fingerprint visually displayed flavor differences and relations in 5 types of smoked chicken with local characteristics. Moreover, the orthogonal projections to latent structures discriminant analysis model revealed that these samples could be separately classified into 5 groups. Multivariate statistical analysis showed that 20 chemicals with higher Variable Importance for the Projection values were the key contributors to the differences of flavor in these 5 kinds of smoked chicken. N-nonanal, heptanal, n-nonanal, heptanal, furfurol, and hexanal were the main common flavor compounds in the 5 types of Chinese smoked chicken, whereas linalool, alpha-terpineol, 1,8-cineole, and anethole were the main characteristic flavor compounds of Goubangzi chicken (No. 1); gamma-butyrolactone, 2-acetylfuran, 2-methoxyphenol, 2-acetylpyrrole, and limonene were determined as the key flavor compounds of Liaocheng chicken (No. 2); the concentration of octanal and n-nonanal was higher in Tangqiao chicken (No. 3); butyl acetate was the key contributor to the flavor compounds of Jinshan chicken (No. 4). 2-Heptanone and 2-pentylfuran had a high correlation with Zhuozishan chicken (No. 5). The different raw materials and ingredients used, especially the method of preparation and cultural differences, in different regions of the country in China were the main reasons leading to the similarities and differences of volatile compounds in the 5 kinds of Chinese traditional smoked chicken.

With the emergence of social aging problem, people's demand for active ingredients for skin health protection and therapeutic efficacy increases. Bioactive peptides are the optimal substances for skin anti-aging with its great diversity of biological activities and high security, such as antioxidation, anti-aging, anti-diabetes, anti-hypertension, and antibacterial. In recent years, natural and synthetic anti-aging peptides have been extensively studied in vitro, in vivo and clinically. Anti-aging peptides, such as collagen peptides, can affect various physiological pathways of skin, and have significant skin protection effect when applied locally and eaten. These characteristics show that bioactive peptides can improve skin health by providing specific physiological functions. In this review, we summarized the research of anti-aging peptides and the finishing of anti-aging peptides on improving skin health which is mainly based on the collagen peptides and the related synthetic peptides.

ABSTRACT: The objective of this study was to establish a standardized color detection method to achieve low-cost, rapid, nonintrusive and accurate characterization of the color change of smoked chicken thighs during the smoking process. This study was based on machine vision technology using the Mean algorithm, K-means algorithm and K-means algorithm + image noise reduction algorithm to establish 3 colorimetric cards for the color of sugar-smoked chicken thighs. The accuracy of the 3 colorimetric cards was verified by the K-medoids algorithm and sensory analysis, respectively. Results showed that all 3 colorimetric cards had significant color gradient changes. From the K-medoids algorithm, the accuracy of the colorimetric card produced by the Mean algorithm, K-means algorithm and K-means algorithm + image noise reduction algorithm was 87.2, 95.1, and 96.7%, respectively. Meanwhile, the verification results of the sensory analysis showed that the accuracy of the Mean algorithm, K-means algorithm and K-means algorithm + image noise reduction algorithm colorimetric card was 69.4, 80.9, and 79.2%, respectively. A comparative analysis found that the colorimetric cards produced by the K-means algorithm and K-means algorithm + image noise reduction have excellent accuracy. These 2 colorimetric cards could become a suitable method for rapid, low-cost, and accurate online color monitoring of smoked chicken.

The volatile compounds in Jinhua ham samples after different aging times were characterized using solvent-assisted flavor evaporation (SAFE), solid-phase microextraction (SPME), and needle trap (NT) extraction methods combined with gas chromatography–time-of-flight mass spectrometry (GC–TOF/MS). Hundreds of aroma compounds were identified, including aldehydes, alcohols, ketones, furans, esters, acids, pyrazines, and sulfides. The results showed that NT extracted the greatest number of volatile compounds, whereas the extraction efficiency of SPME headspace adsorption was highest among the three sample preparation methods. Principal component analysis of SPME effectively distinguished the variation in the aroma of the Jinhua hams specific to aging time. Butyrolactone, 2,6-dimethylpyrazine, 2,3,5-trimethylpyrazine, phenylacetaldehyde, and acetic acid were considered as the main volatile compounds in the Jinhua ham samples at three years of aging. The results showed that SPME–GC–TOF/MS effectively discriminated among samples by age. By comparing the three extraction methods, this study provides a theoretical basis for the selection of extraction methods of volatile aroma compounds in Jinhua ham.

The effects of different levels of rutin (0, 0.05%, 0.1%, 0.2% and 0.3% w/v) and ethanol on the structure and gel properties of whey protein isolate (WPI) were examined. The results showed that the addition of ethanol promoted the gel formation of WPI. The addition of rutin increased the gel strength of WPI and maintained the water-holding capacity of the gel. Ethanol caused an increase in thiol content and surface hydrophobicity, but rutin decreased the thiol content and surface hydrophobicity of WPI. The particle size, viscosity and viscoelasticity of WPI increased at rutin levels of 0.2% and 0.3%, indicating that rutin caused cross-linking and aggregation of WPI, but rutin had no significant effect on the zeta-potential, indicating that electrostatic interactions were not the main force causing the changes in protein conformation and gel properties. Ethanol and rutin improved the gel properties of WPI possibly by inducing cross-linking of WPIs via hydrophobic and covalent interactions.

Generation Z (Gen Z) consumers account for an increasing proportion of the food market. The aim of this study took lamb shashliks as an example and developed novel products from the perspective of cooking methods in order to develop a traditional food suitable for Gen Z consumers. The sensory characterization of electric heating air (EH), microwave heating (MH), air frying (AF), and control (traditional burning charcoal (BC) of lamb shashliks) was performed using the CATA methodology with 120 Gen Z consumers as assessors. A 9-point hedonic scale was used to evaluate Gen Z consumers’ preferences for the cooking method, as well as a CATA ballot with 46 attributes which described the sensory characteristics of lamb shashliks. The machine learning algorithms were used to identify consumer preferences for different cooking methods of lamb shashliks as a function of sensory attributes and assessed the relationship between products and attributes present in the perceptual map for the degree of association. Meanwhile, sensory attributes as important variables play a relatively more important role in each cooking method. The most important variables for sensory attributes of lamb shashliks using BC are char-grilled aroma and smoky flavor. Similarly, the most important variables for AF samples are butter aroma, intensity aroma, and intensity aftertaste, the most important variables for EH samples are dry texture and hard texture, and the most important variables for MH samples are light color regarding external appearance and lumpy on chewing texture. The interviews were conducted with Gen Z consumers to investigate why they prefer innovative products—AF. Grounded theory and the social network analysis (SNA) method were utilized to explore why consumers chose AF, demonstrating that Gen Z consumers who had previously tasted AF lamb shashliks could easily perceive the buttery aroma. This study provides a theoretical and practical basis for developing lamb shashliks tailored to Gen Z consumers.

This study investigated the effects of hydrocolloid injection on the eating quality of porcine meat based on low-field nuclear magnetic resonance (LF-NMR). The eating quality and water distribution of hydrocolloid-injected pork were compared with control, and the principle component analysis (PCA) was applied for the identification of hydrocolloid-injected pork. Total color difference (ΔE∗), cooking loss, and moisture content of hydrocolloid-injected pork were significantly increased compared with the control (p

The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. The produced boluses were analyzed for their physical properties. The results suggested the subjects’ saliva secretion and moisture content of the boluses during mastication increased significantly depending on subjects and food types studied (P